Crispy Chinese Pig Brain Fritters

1.Rinse the pig brains under cold water to remove any blood or impurities. Carefully remove any membranes or veins.

2.In a bowl, marinate the pig brains with rice wine, ginger juice, salt, and white pepper. Let it sit for 15 minutes to absorb the flavors.

3.In a separate bowl, whisk together the egg, all-purpose flour, cornstarch, baking powder, and cold water to form a smooth batter.

4.Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C).

5.Dip each piece of marinated pig brain into the batter, ensuring it is fully coated.

6.Carefully place the coated pig brains into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.

7.Remove the fritters from the oil and drain on paper towels to remove excess oil.

8.In a small bowl, mix together soy sauce, black vinegar, sesame oil, minced garlic, and chopped green onion to create a dipping sauce.

9.Serve the crispy pig brain fritters hot with the dipping sauce on the side.